RICH WHITE RECIPES
Cook time: 10 minutes
Serves 8
1/3 cup and 2 TB. olive oil
Juice of 1/2 lime
2 to 3 lbs. boneless, skinless chicken breasts
11/2 tsp. oregano
1 tsp. rosemary
Heat 1/3 cup olive oil in a large frying pan over medium heat. While the pan is heating, mix remaining olive oil and lime juice in the cup measure or in a bowl. Put chicken breasts in a large bowl, and pour lime juice and olive oil mixture over. Turn breasts to coat. Sprinkle with oregano, rosemary, and black pepper. Add breasts to pan and cook, approximately 5 minutes per side or until a cut through the thickest breast shows complete cooking. Serve with rice and fresh vegetables (steamed carrots work well).
This classic's golden color comes from the eggs.
Prep time: 5 minutes
Cook time: 15 minutes
Serves 4 to 6
1 lb. spaghetti
3/4 lb. bacon
3/4 cup parmesan cheese, shredded
1/4 cup sour cream
2 eggs, well beaten
Salt and pepper
Set a large pot to boil with water for the pasta. In a skillet, cook bacon until crispy, dry on paper towels, and crumble. Cook spaghetti. When spaghetti is done, drain, put back in the pan, and quickly toss with crumbled bacon, parmesan, sour cream, and eggs. (The hot pasta cooks the eggs). Season with salt and pepper, and serve to rave reviews.
Cook time: 12 minutes
Serves 4
2 TB. olive oil
Juice of 1/2 lime
11/2 lb. halibut steaks
1 tsp. dried rosemary
1/2 tsp. dried tarragon
1/2 tsp. freshly ground black pepper
Fresh parsley (optional)
Preheat broiler. In a small bowl, combine olive oil and lime juice. Place fish steaks in a large bowl. Pour olive oil and lime juice mixture over steaks. Turn halibut to make sure all sides are coated. Sprinkle with rosemary, tarragon, and black pepper. Move steaks to baking pan, and broil for 12 minutes or until done, turning once. Drizzle with additional olive oil if necessary.
Serve with fresh bread, salad with a light dressing (a heavy blue cheese dressing, for example, might overwhelm delicate fish flavors), and a glass of your favorite white wine.
Paella, a feast for the eyes as well as the stomach, is a grand Spanish melange of rice, shellfish, onion, meats, rich broth, and herbs.
You will note that many of the recipes that evoke the cuisine of the world feature rice as a key ingredient. After all, rice is a staple upon which much of the world relies.
This quick version brings to life some of that magic taste.
Prep time: 8 minutes
Cook time: 12 minutes
Serves 4 to 6
3 bags boil-in-bag rice
3 TB. olive oil
2 tsp. paprika
3/4 lb. boneless, skinless chicken breasts, sliced crosswise into 1/4-inch thick pieces
Salt and pepper
3 TB. butter
1 onion, chopped
1 TB. crushed garlic
1 (16-oz.) can chopped tomatoes, with juice
1 cup baby peas (available fresh or frozen at your grocery store)
Pinch saffron (about 1/8 tsp.)
3 TB. sherry or cooking wine
1/2 tsp. crushed red pepper
3/4 lb. cooked jumbo shrimp
Juice of 1/2 lemon
Salt and pepper
Cook rice per package instructions (usually 10 minutes). When done, set aside, ready for adding later.
Meanwhile, heat olive oil in a large skillet over medium-high heat. Sprinkle paprika over all sides of sliced chicken, season with salt and pepper, and cook chicken strips in oil, turning, for 5 minutes or until done. Remove chicken strips to a plate.
Melt butter in the skillet, and add onion. Cook onion for 5 minutes, add garlic, and cook for 1 minute. Add chopped tomatoes, peas, saffron, sherry, and crushed red pepper, and cook for 4 minutes. Stir in shrimp and cooked rice, and heat for 3 minutes. (If you're using frozen shrimp, defrost before using by running under cold water in a colander.)
Serve from the skillet or from a serving platter, drizzling first with lemon juice. Season with salt and pepper.
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